Randy Mosher boldly notes in his ode to all things beer, Tasting Beer, “The wine world has done a very good job of convincing people that it is the only acceptable beverage for fine dining.… It is time for beer to take its place at the head of the table.” And chances are if you’re reading this, you already agree, knowing the joys that a well-chosen food and beer pairing can bring.
When it comes to food-friendly beers, there is almost no better option than that of a well-aged vintage beer. Loaded with a huge palette of flavors, these beers have the tools to deal with a multitude of foods. But to really appreciate how well these cellared beauties can work, it’s best to get down to the foundations of food and beer pairings.
When matching up a dish with a beer (vintage or otherwise), you first and foremost have to match intensity with intensity. Powerful foods go with powerful beers, and delicate beers with delicate foods. The strong alcohol notes of a Belgian quad would overpower the nuances of white fish but go well with a juicy steak (arguably better than a zinfandel would).